An antimicrobial agent prepared by N-succinyl chitosan immobilized lysozyme and its application in strawberry preservation-Reference-Cited by-同舟云学术

An antimicrobial agent prepared by N-succinyl chitosan immobilized lysozyme and its application in strawberry preservation

Published:2020-02 Issue: Volume:108 Page:106829
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Niu Xiaodi,Zhu Li,Xi Lijuan,Guo Ling,Wang Hongsu^ORCID

Funder

Key Program of Jilin Province

Jilin Educational Committee

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference56 articles.

1. Acylation of egg white proteins with acetic anhydride and succinic anhydride;Ball;Poultry Science,1982

2. N-succinyl chitosan preparation, characterization, properties and biomedical applications: A state of the art review;Bashir;Reviews in Chemical Engineering,2015

3. Cell wall disassembly in ripening fruit;Brummell;Functional Plant Biology,2006

4. EDC/NHS-crosslinked type II collagen-chondroitin sulfate scaffold: Characterization and in vitro evaluation;Cao;Journal of Materials Science: Materials in Medicine,2008

5. Methylation of chitosan with iodomethane: Effect of reaction conditions on chemoselectivity and degree of substitution;Curti;Macromolecular Bioscience,2003

Cited by 62 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Synthesis and applications of chitosan derivatives in food preservation-A review;European Polymer Journal;2024-08

2. Preparation, Characterization, and Antioxidant Properties of Self-Assembled Nanomicelles of Curcumin-Loaded Amphiphilic Modified Chitosan;Molecules;2024-06-06

3. Paper‐based material with hydrophobic and antimicrobial properties: Advanced packaging materials for food applications;Comprehensive Reviews in Food Science and Food Safety;2024-05

4. The Preservation Effect of Chitosan-hawthorn Leaf Extract Coating on Strawberries;Journal of Food Protection;2024-04

5. Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review;Food Research International;2024-04